Description
A delicious and easy sheet pan dinner featuring smoky sausage and tender roasted sweet potatoes, bell pepper, and onion, all coated in a flavorful honey garlic sauce. This gluten-free American main course is perfect for a weeknight meal and can be customized with your favorite vegetables or sausage types.
Ingredients
Scale
Vegetables and Sausage
- 1 pound (450g) smoked sausage or chicken sausage, sliced into rounds
- 2 medium sweet potatoes, peeled and diced
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Honey Garlic Sauce
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon cornstarch (optional, for thickening)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and aid in even roasting.
- Toss Vegetables: In a large bowl, combine the diced sweet potatoes, red bell pepper, and red onion. Drizzle with olive oil, then sprinkle with smoked paprika, salt, and pepper. Toss well to coat all pieces evenly.
- Roast Vegetables: Spread the coated vegetables in a single layer on the prepared baking sheet. Roast in the oven for 20 minutes to begin softening the sweet potatoes and caramelizing the vegetables.
- Add Sausage and Continue Roasting: Remove the baking sheet carefully from the oven. Add the sliced sausage to the vegetables and toss everything together on the tray. Return to the oven and roast for an additional 15 to 20 minutes, or until the sweet potatoes are tender and the sausage is nicely browned.
- Prepare Honey Garlic Sauce: While the sausage and vegetables roast, heat a small saucepan over medium heat. Combine honey, soy sauce, minced garlic, and apple cider vinegar. Stir the mixture and let it simmer gently for 2 to 3 minutes to blend the flavors. For a thicker sauce, whisk cornstarch with a tablespoon of water and add it to the saucepan, stirring until slightly thickened.
- Toss and Serve: Once the sausage and vegetables are cooked through, remove the tray from the oven and drizzle the honey garlic sauce over the top. Toss all components gently to coat evenly with the sticky glaze. Serve warm, optionally garnished with fresh herbs for added flavor and color.
Notes
- This recipe is highly customizable—try adding vegetables like broccoli, zucchini, or Brussels sprouts for variation.
- Use turkey or plant-based sausage for a lighter or vegetarian-friendly alternative.
- The honey garlic sauce doubles as a delicious glaze for other roasted vegetables or proteins.
